Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt. Arrange onto two sheet pans (to avoid crowding) and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.

In a heavy pot, heat olive oil over medium heat. Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.

Add cannelini beans and green beans. Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric.

Add roasted vegetables at the very end. Stir and allow to simmer and heat for a few minutes before serving. Be sure to check seasoning! Add more broth if necessary to increase liquid amount.

Serve with Parmesan shavings and crusty Italian bread

A few of my notes:

I added an extra cup of chicken broth because it wasn't soupy enough for me.

I only had one zucchini instead of 2. Not by choice, just what I had.

I didn't use mushrooms.

I added garlic.

I used macaroni noodles because those were the smallest noodles I had on hand.

When you open a 500 degree oven. Stand back. The steam from the veggies combined with the high heat will melt your mascara and make you think you just burned your eyelashes off. Trust me on that last one.

The soup turned out great. Really easy to make and easy on the tummy for John. Plus it makes a ton so it's a great add on to lunches!